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How To Make Nonya Dry Mee Siam (Perfect For Potlucks!)

Yields5 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Every strand of bee hoon is coated with a generous amount of flavourful chilli paste. It is sweet, sour with a mild spiciness to it, a dish that is suited for the young and old in the family. Lovingly contributed by home cook Anne Leong.

nonya dry mee siam

Ingredients for Bee Hoon
 1 packet fine rice vermicelli 400g
 10 prawns, as desired
 300 g beansprouts, plucked
 4 eggs
 100 g dried shrimps
 20 g dried shrimps’ skin
 1 lemongrass, pound the white part to release the fragrance
 50 g tamarind paste
 4 limes' worth of juice
 3 tbsp soya bean paste
 3 tbsp fried shallots for cooking
 500 ml water
Sambal Paste
 100 g dried red chilies
 250 g shallots, peeled and cut into small pieces
 45 g garlic, peeled
 20 g fresh turmeric, peeled and cut into small pieces
 15 g belachan
 2 candlenuts
 4 tbsp oil
 3 tbsp water
Seasoning
 Salt
 Sugar
 Fish sauce
Garnish
 2 bunch of Koo Chye, cut into small pieces
 4 pieces tau pok, cut into small cubes
 Fried shallots
 10 limes
Step 1: Prepare the ingredients
1

• Dried red chilies – Use a scissor to cut it into small pieces. Soak in water overnight. The seeds will detach itself from the chili. On the following day, give it a good stir to remove more seeds, take the chilies out from the bowl of water. Dispose of the chili seeds. Set aside for blending.

2

• Dried shrimps – Soak in water for 1 hr. Drain and pour it into a Kenwood food processor to chop it into fine pieces. Heat up a frying pan, dry fry it without oil till it becomes dry and fluffy.

3

• Rice vermicelli – Soak in room temperature water for about 20 mins till soft. Check the instructions on the packaging.

4

• Dried shrimp’s skin – Rinsed and dry thoroughly. In a pan with 1l oil, deep fry till it’s crispy. Set aside to cool down.

5

• Eggs – Crack eggs into a bowl, add in ¼ tsp fish sauce and beat it. Pan fry it into an omelette. Remove from pan, slice it into strips.

6

• Prawns – In a pot of boiling water, blanched till it’s cooked through. Remove the shells when it has cooled down. Set aside for serving.

7

• Bean sprouts – In a fresh pot of boiling water, blanched the beansprouts for 1 min. Drain and set aside for frying.

8

• Tamarind – In a bowl with tamarind paste, add in 500ml water. Squeeze the tamarind paste, sieve to remove seeds and any impurities.

Step 2: Blend and fry sambal paste
9

• Add sambal paste ingredient into the blender. Blend till a fine paste is formed. Add in more oil for a smoother blend.

10

• In a frying pan, heat up 2 tbsp oil. Add in the blended ingredients and lemongrass. Stir fry till the paste turns into a darker red. Add in 1 tbsp salt and 4 tbsp sugar. Adjust to taste.

11

• Add in the powdered dried shrimps. Continue to fry in medium heat till it is well mixed. Add in 4 tbsp sugar and 1 tsp salt. Adjust to taste.

Step 3: Cook the Mee Siam
12

• In a frying pan, heat up 4 tbsp oil. Add in 5 tbsp sambal paste. Set aside the rest first. You may use it to adjust the taste at the later stage.

13

• Add in soybean paste, tamarind juice, lime juice and 250ml water. Mix well and allow it to simmer for 1 min. Add in 1 tsp salt and 3 tbsp sugar. Adjust the taste. It is important to do a taste test at this juncture as it will determine the final taste of the Mee Siam. Add in more water if the gravy is too thick for frying.

14

• Add in blanched bean sprouts and rice vermicelli. Stir fry in medium heat, till the gravy is fully absorbed. Cover the wok and allow it to simmer for 5 mins.

15

• Remove the lid and stir fry it. Do not simmer for more than 5 mins as it may get burnt. If it is too dry, add in some water gradually.

16

• Mix it well, cover the wok for 5 minutes. The bee hoon should be moist by now. Reduce to low heat, stir fry the vermicelli till it becomes light and fluffy.

17

• Add in dried shrimps’ skin and 3 tbsp fried shallots. Continue to fry till it is cooked evenly.

Step 4: Garnish and ready to serve
18

• Garnish with prawns, shredded omelette, koo chye, taupok and lime and serve warm.

Nutrition Facts

Servings 0